- 4 cloves garlic, minced
- ⅓ cup honey
- 1 cup porter
- 2 teaspoons red pepper flakes
- 1 teaspoon Dijon mustard
- ½ cup soy sauce
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 medium shallot, chopped
- 6 boneless skinless Smart Chicken thighs, cut into cubes
- Wooden skewers, soaked in water for 30 minutes
- Oil for the grill
- Fresh cilantro, for serving
In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce, and pepper. Pour half the marinade into another bowl, add the chicken, cover, and refrigerate for 1 hour or up to overnight. Refrigerate the other half of the marinade separately until you’re ready to cook the chicken.
Remove the chicken from marinade (discarding the excess marinade). Thread the chicken onto the wooden skewers.
To a pot over medium-high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add reserved marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
Preheat grill to medium-high and oil the grate. Brush the chicken with the glaze, and transfer to the grill. Brush with glaze and turn every 2 to 4 minutes until cooked through, about 10 minutes.
Sprinkle with chopped fresh cilantro before serving.